Chicken Dumplings (Chinese Momos)
Chicken Dumplings in Instant Pot | Chinese Dumplings | TASTY Chicken Momos | Pressure Luck. (The source entry is a video only; a faithful classic method is reconstructed below.)
Ingredients
| — | ground chicken |
| — | cabbage, finely minced |
| — | fresh ginger, grated |
| — | garlic, minced |
| — | spring onion, chopped |
| — | soy sauce |
| — | sesame oil |
| — | salt |
| — | white pepper |
| — | round dumpling wrappers |
Instructions
Chicken Dumplings in Instant Pot | Chinese Dumplings | TASTY Chicken Momos | Pressure Luck.
Note: the source for this recipe is a video with no written steps. The following is a faithful classic method (reconstructed — classic proportions).
- Make the filling: combine ground chicken with finely minced cabbage, grated ginger, minced garlic, chopped spring onion, soy sauce, sesame oil, a pinch of salt and white pepper. Mix in one direction until sticky.
- Place about 1 tablespoon of filling in the center of each round dumpling wrapper. Wet the edge with water, fold and pleat to seal, forming a momo/dumpling.
- Line a steamer basket with parchment or lightly oil it, and arrange the dumplings without touching.
- Add 1½ cups (355 ml) water and the trivet/rack to the Instant Pot. Lower in the steamer basket.
- Lock the lid, set the valve to Sealing, select Steam and set the time to 8–10 minutes.
- Quick-release the pressure, carefully open the lid and remove the dumplings.
- Serve hot with a dipping sauce of soy sauce, rice vinegar and chili oil.